Description
Don’t get me wrong: I will eat beef any meal, any day, anywhere. But it is hard to beat a perfectly grilled steak. These are my secrets to nailing culinary perfection.
Ingredients
- 4 1-inch (or Thicker) Choice Steaks (Ribeye, T-Bone, Or Filet Mignon)
- Salt And Pepper
- 4 slices Bacon (optional)
- Butter, To Melt On Steaks
- FOR THE HERB BUTTER:
- 4 Tablespoons Butter, Softened
- 1 Tablespoon Fresh Parsley Or Basil, Chopped
- ¼ teaspoons Garlic Powder
Preparation
Preheat grill to 400ºF to 425ºF (high). Season both sides of the steak with salt and pepper. Rub the seasonings into the meat. Wrap steak in slice of bacon if you choose. Place steaks on the preheated grill and cook according to desired doneness and thickness of steak. For my 1 ¼ in filets cooked to medium rare, it was 6 minutes per side. Use a meat thermometer to ensure the steak is cooked correctly. Remove the steaks from the grill and top with pat of butter while resting 5–10 minutes.
For the herb butter, stir herbs and garlic powder into butter. Spoon butter onto plastic wrap, roll and shape into a log. Place in refrigerator for at least 1 hour to firm up. Slice and place onto grilled steak.
